Fry fresh boletus in a pan for 30 minutes . The fire under the pan is medium. The pan does not need to be covered with a lid.
Fry boiled boletus in a pan for 15 minutes .
Frozen boletus fry for 30 minutes.
How to fry raw boletus
Pour raw boletus with cold water and leave for half an hour. Then carefully clean each boletus from forest pollution and debris, cut off the base of the leg.
Heat up a frying pan, pour vegetable oil or melt butter (at the rate of a pound of fresh mushrooms – 5 tablespoons of oil), put the boletus mushrooms. Mushrooms release quite a lot of liquid during frying, so you need to fry over high heat and stir constantly. Do not cover the boletus with a lid when frying.
After there is no liquid left in the pan, you can salt and season the mushrooms, fry the mushrooms until golden brown.
After roasting, boletus can be used in compound dishes.
For storage, fried mushrooms are laid out in jars or bags – and put in the refrigerator. The shelf life of fried boletus is 3 days. For long-term storage, fried aspen mushrooms are stored in the freezer.
Seasonings most suitable for boletus are fresh herbs, basil, black ground pepper.
How to fry boletus with potatoes and onions
To fry boletus with potatoes and onions, you can either fry them separately from each other and then mix them, or in the following sequence: first fry the mushrooms for 5 minutes, evaporating the liquid, then add the potatoes in cubes and fry the mushrooms with it 20 minutes – and at the very end, when the juices are almost completely evaporated and the potatoes with mushrooms become rosy, add oil and put onions, fry with constant stirring for 5 minutes over high heat.
How to fry frozen boletus
Store-bought boletus is most often sold frozen. They can be fried without defrosting: just heat the pan, pour a little vegetable oil, and put the mushrooms. Fry frozen boletus in a skillet, covered, for 10 minutes, and then without a lid over high heat – 10 minutes until excess liquid has evaporated.
How to fry boiled boletus
1. Boiled boletus mushrooms (they are not necessary before frying, but you can boil them for 5 minutes for greater safety) cut into cubes two centimeters thick or transverse plates 0.5 centimeters thick.
2. Pour vegetable oil into a frying pan – 5 tablespoons per pound of boiled mushrooms, place over moderate heat, heat for two minutes.
3. Put the chopped boletus into the heated oil, fry over high heat.
4. Aspen mushrooms will release quite a lot of liquid, so do not cover with a lid when frying so that the moisture evaporates.
5. Fry the boletus without a lid for 10-15 minutes, stirring occasionally.
6. At the end of frying, when the liquid has evaporated, pepper the boletus, salt, but a little, because the boletus is already cooked in salted water.